This one reminds me of a late September evening I spent in Sicily, sitting on a worn wooden stool by a crumbling harbour wall, watching fishermen clean their nets and smoking something definitely stronger than tobacco. Someone’s nonna — or maybe someone’s cousin’s neighbour’s nonna — handed me a bowl of fish soup straight from a giant pot bubbling away beside the dock. It was hot, slightly spicy, and so full of flavour I could’ve sworn it had been simmering for hours. It hadn’t. Just good ingredients and not rushing it.
Jamie’s fish soup hits that same note — rustic, proper seaside comfort. It’s the kind of thing you serve in big bowls with hunks of bread and not much else. There’s sweetness from the butternut, depth from the fish stock, and the mix of fish and prawns gives it that briny, luxurious finish — without being fussy. A splash of white wine and that Sicilian trick of grating squash in? Game changer.
Why You’ll Love It
- A total celebration of fresh seafood without being cheffy
- Surprisingly simple for such deep flavour
- The grated butternut adds natural sweetness and a velvety texture
- Perfect for sharing — makes enough for a cozy crowd
- Can handle a glass of wine while you cook — and in the pot too
- Feels like a holiday, even if you’re just in your dressing gown
Ingredients
- 1 red onion
- 2 sticks celery
- ½ small fennel bulb
- 2 garlic cloves
- 1 red chilli, deseeded
- 2 tbsp olive oil (plus a bit extra for drizzling)
- 1 glass dry white wine
- 800g good-quality chopped plum tomatoes or passata
- ½ butternut squash, peeled and grated
- 500ml organic fish stock
- 200g salmon fillet, skin removed
- 300g halibut fillet, skin removed
- 12 raw peeled prawns or langoustine tails
- ½ lemon
- A large handful of flat-leaf parsley, chopped
How to Make It
Soften your base slowly:
Finely chop the onion, celery, fennel, garlic, and chilli. Heat the olive oil in a large pot over medium heat, then toss in all that chopped goodness. Let it sweat gently, lid ajar, for about 10 minutes until everything’s soft and smelling fantastic. No browning — you want gentle sweetness here.
Add wine and veg — build that broth:
Pour in the white wine and let it bubble for a minute or two — just enough to cook off the booze and leave the flavour behind. Then add your tomatoes/passata, grated squash, and fish stock. Stir well. It’ll already start smelling like a little coastal village. Bring to a boil, then cover and simmer for 30 minutes.
Fish time — go gently:
Roughly chop the salmon and halibut into chunky bites. After the 30-minute simmer, add both types of fish along with the prawns or langoustine tails. Cover and let it cook gently for another 10 minutes — just enough for the fish to go opaque and flaky, not overdone.
Finish it with lemon and parsley:
Squeeze in the juice of half a lemon and season with sea salt and black pepper. Stir in the chopped parsley and drizzle with a bit of olive oil right before serving. The oil on top gives it that glossy, “restaurant-y” finish — just trust me.
Serve warm, and maybe barefoot:
Big bowls, warm bread, glass of whatever’s left in the wine bottle. That’s dinner.
Common Mistakes and How to Dodge Them
Why is my fish dry and rubbery?
You probably cooked it too long. Ten minutes in the hot broth is plenty — fish cooks fast and keeps cooking even after the heat’s off.
My soup’s tasting a bit flat — now what?
Salt and acid. A little more lemon juice or even a capful of vinegar can wake it right up.
Can I skip the chilli?
Yep — it’s there for background warmth, not fire. But if spice isn’t your thing, leave it out or use a milder pepper.
I don’t like fennel — should I ditch it?
I get it. Fennel can be divisive. Swap for a bit more celery, or even leek if you’ve got it.
Storage and Reheating
- Fridge: Keep in a sealed container for up to 2 days. Best fresh, but still lovely next day.
- Freezer: Not ideal — the texture of the fish can go a bit weird. If you must, freeze before adding the fish and cook it fresh when reheating.
- Microwave: Gently reheat in short bursts so the fish doesn’t toughen.
- Stovetop: Low and slow is your friend. Stir gently and don’t let it boil once the fish is in.
Frequently Asked Questions
Can I use other types of fish?
Definitely. Cod, haddock, sea bass — just make sure it’s firm and won’t fall apart. Ask your fishmonger what’s freshest.
Is it spicy?
Not really. The chilli adds warmth, not heat. You can leave it out or double it, depending on your vibe.
What’s good to serve with it?
Crusty bread, garlic toast, or even a little aioli on the side. Keep it rustic.
Can I add shell-on prawns?
Yes, but warn your guests — things might get messy (in a good way).
Nutrition Facts (Per Serving)
- Calories: ~370
- Fat: 15g
- Carbs: 20g
- Protein: 38g
- Sodium: 620mg
- Sugar: 7g
Jamie Oliver Fish Soup
Description
A rustic coastal-style fish soup simmered with sweet squash, wine, tomatoes, and fresh fish — hearty, fragrant, and perfect for dipping crusty bread.
Ingredients
Instructions
- Finely chop onion, celery, fennel, garlic, and chilli. Sauté in olive oil until soft.
- Add wine, cook off alcohol, then stir in tomatoes, squash, and stock. Simmer covered for 30 mins.
- Roughly chop fish. Add salmon, halibut, and prawns to pot. Simmer gently 10 mins.
- Season with salt, pepper, lemon juice, and stir in parsley.
- Drizzle with olive oil before serving.
Notes
- Don’t overcook the fish — it finishes quickly in the hot broth.
- Use whatever firm white fish is freshest and sustainable.
- Grated squash melts in for sweetness and colour.
- Best eaten fresh, but you can prep the base ahead and add fish later.